TAFE baking more than a gin fling

STAFF at Federation TAFE’s bakery department are aiming to provide a more sustainable program through a partnership with Kilderkin Distillery.

In an effort to reduce waste, students have been tasked with using the waste from Kilderkin’s gin production process to prepare baked goods.

Federation TAFE baking teacher Brendan Carter sparked the initiative, and said alongside being sustainable, the method is providing a new challenge for students.

“I have incorporated sustainable methods into our basic artisan and artisan bread products, asking for input from the student cohort on how to best use the botanicals and fruit,” he said.

“Reusing ingredients gets them thinking differently and challenges them.

“Over the years I have utilised wine lees, or dead yeast cells left over after fermentation, and spent grain and sediment left from the fermentation process in beer and ginger beer production.

Reused by-products include berries from Kilderkin Distillery’s Bramble and Apple Pin Gin Liqueur to make fruit mince and blackberry tarts.

Federation TAFE’s baking department staff have previously utilised leftover resources from alcohol fermentation processes to flavour breads, while their waste is regularly reused for pig feed.

Kilderkin Distillery owner Chris Pratt said the new collaboration aligns with their approach to maximising resources.

“We have a strong sense of community and welcome opportunities to collaborate especially when it can reduce waste through engaging in sustainable practices,” he said.

“Along with Federation TAFE we also give spent botanicals to a local candle manufacturer while the remainder go to gardeners for compost.

“Full credit for initiating this goes to Brendan who asked what we did with our spent botanicals once we have finished distilling with them.

“His request to use them in the bakery fit in well with our approach of always trying to ensure our resources have at least a second life.”